Chicken Pasta Sauce

2 cups flour

1 tablespoon garlic powder

1 teaspoon kosher salt

1 teaspoon black pepper

1 tablespoon dried basil

1 teaspoon dried oregano

2 tablespoons dried parsley

1 fryer chicken, cut up

½ cup olive oil

8 ounces mushrooms

2 cans (15 ounces each) tomato sauce

1 pound pasta (or more to taste)

½ cup grated cheese

In a plastic bag that can be sealed, put the flour, garlic, salt and pepper, basil and oregano and parsley and seal bag and mix thoroughly.

Rinse chicken and pat dry. Working with two pieces at a time, put chicken into bag and coat with flour mixture; remove to a clean plate.

Heat oil until hot and place chicken, skin-side down, in 12-inch skillet. Turn occasionally. After first turn you may add mushrooms. Make sure chicken is thoroughly cooked then add the tomato sauce. Lower heat to a simmer and cook for 1 hour. If you prefer a lighter sauce, instead of using tomato sauce, you make use small crushed tomatoes.

Cook pasta according to package directions. Drain and transfer to a large serving bowl. Arrange chicken on top of pasta, add sauce, sprinkle with grated cheese.

Serves six.